27+ Tasty Crockpot Award-Winning Soup Recipes to Warm Your Soul

When it comes to comfort food, nothing quite beats a warm, hearty bowl of soup.

And with the busy pace of life, having a set of easy, flavorful recipes to turn to is a lifesaver.

That’s where the crockpot comes in.

With minimal effort and maximum flavor, crockpot soups are the perfect way to enjoy delicious meals with little prep.

Whether you’re looking for something rich and creamy, light and healthy, or packed with bold flavors, a crockpot soup can do it all.

In this blog, we’ve curated a list of 27+ award-winning crockpot soup recipes that are sure to win your heart—and your taste buds.

From classic chicken noodle to spicy tortilla soup, these recipes are not only easy to make but also guaranteed to impress your family and friends.

So, grab your slow cooker, and let’s dive into these winning soups!

27+ Tasty Crockpot Award-Winning Soup Recipes to Warm Your Soul

A great bowl of soup can do wonders, whether it’s warming you up on a chilly evening, comforting you after a long day, or impressing guests at a dinner party.

With these 27+ award-winning crockpot soup recipes, you’re sure to find the perfect dish for any occasion.

From rich, indulgent stews to light, healthy options, the versatility of the crockpot will make your meal prep easier than ever.

So, the next time you’re in need of a tasty, effortless meal, let your slow cooker work its magic.

With these recipes in hand, your family will be enjoying mouthwatering soups all year round.

Creamy Chicken Wild Rice Soup

This award-winning Creamy Chicken Wild Rice Soup is a comforting blend of tender chicken, hearty wild rice, and a rich, velvety broth. Perfect for cold days or a cozy family dinner, this soup will win over any crowd with its creamy texture and earthy flavors. The slow cooking process allows all the ingredients to meld together, creating a dish that is as delicious as it is easy to prepare.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 cup uncooked wild rice
• 1 medium onion, finely chopped
• 3 medium carrots, diced
• 3 celery stalks, chopped
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt (adjust to taste)
• 1 cup heavy cream
• 3 tablespoons butter
• 3 tablespoons all-purpose flour

Instructions:

1. Place the chicken breasts, wild rice, onion, carrots, celery, garlic, chicken broth, thyme, rosemary, pepper, and salt into a crockpot.
2. Cover and cook on low for 6-8 hours or high for 3-4 hours.
3. Remove the chicken breasts, shred them with two forks, and return them to the pot.
4. In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to create a roux. Gradually whisk in the heavy cream until smooth and thickened.
5. Pour the creamy mixture into the crockpot and stir to combine. Let cook on low for an additional 15-20 minutes.
6. Serve warm with fresh bread or crackers.

This Creamy Chicken Wild Rice Soup is the epitome of comfort food. Its velvety texture and earthy flavors make it a guaranteed winner at potlucks, family dinners, or even casual weeknight meals. Pair it with a crusty loaf of bread, and you have a dish that will impress any guest!

Smoky Bacon Potato Corn Chowder

This Smoky Bacon Potato Corn Chowder is a hearty and satisfying soup with a rich, smoky flavor. Bacon, tender potatoes, and sweet corn come together in a creamy broth that’s both comforting and indulgent. The crockpot works its magic, ensuring every bite is infused with robust flavor and creamy goodness.

Ingredients:

• 6 slices of bacon, chopped
• 1 medium onion, diced
• 4 cups potatoes, peeled and cubed
• 3 cups frozen or fresh corn kernels
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup shredded sharp cheddar cheese
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons butter
• 2 tablespoons all-purpose flour

Instructions:

1. Cook the chopped bacon in a skillet until crispy. Remove and set aside, reserving 2 tablespoons of the bacon grease.
2. In the same skillet, sauté the onion and garlic in the bacon grease until translucent.
3. In the crockpot, add the sautéed onions and garlic, potatoes, corn, chicken broth, smoked paprika, thyme, salt, and pepper. Cook on low for 6-8 hours or high for 3-4 hours.
4. In a small saucepan, melt the butter, stir in the flour, and cook for 1-2 minutes. Gradually whisk in the heavy cream until thickened.
5. Add the creamy mixture and shredded cheese to the crockpot. Stir well and cook on low for another 20 minutes.
6. Serve hot, topped with crispy bacon bits and extra cheese if desired.

This Smoky Bacon Potato Corn Chowder is a bowl of pure comfort. The smoky bacon and rich creaminess are perfectly balanced by the sweetness of the corn. This soup is bound to be a hit at gatherings or when you need a pick-me-up meal on a chilly evening.

Zesty Slow Cooker Tortilla Soup

This Zesty Slow Cooker Tortilla Soup packs a punch with its bold flavors and vibrant ingredients. Featuring shredded chicken, black beans, and corn in a spiced tomato broth, this soup is topped with crispy tortilla strips and fresh toppings, making every bite a fiesta of flavors.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (14.5 oz) diced tomatoes with green chilies
• 4 cups chicken broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon oregano
• Salt and pepper to taste
• Juice of 1 lime
• Corn tortillas, sliced into strips
• Optional toppings: shredded cheese, avocado slices, sour cream, cilantro

Instructions:

1. Place the chicken breasts, black beans, corn, diced tomatoes, chicken broth, onion, garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper in the crockpot.
2. Cover and cook on low for 6-8 hours or high for 3-4 hours.
3. Remove the chicken, shred it with two forks, and return it to the crockpot. Stir in the lime juice.
4. Preheat the oven to 375°F. Spread the tortilla strips on a baking sheet, drizzle with a bit of oil, and bake until crispy, about 8-10 minutes.
5. Serve the soup hot, garnished with tortilla strips and desired toppings.

This Zesty Slow Cooker Tortilla Soup is an explosion of flavors in every spoonful. Its bold spices and fresh toppings make it a standout dish that’s perfect for game days, family dinners, or any occasion that calls for a warm, flavorful meal.

Slow Cooker Butternut Squash Soup

This Slow Cooker Butternut Squash Soup is the perfect balance of sweet, savory, and creamy. With its velvety texture and depth of flavor, it’s an ideal choice for cozy nights or a holiday spread. The slow cooker works wonders in bringing out the natural sweetness of the squash, which pairs beautifully with a touch of spice and creamy coconut milk.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 medium onion, chopped
• 2 medium carrots, peeled and chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 1 cup coconut milk
• 2 tablespoons olive oil
• 1 tablespoon maple syrup (optional)

Instructions:

1. Place the cubed butternut squash, onion, carrots, garlic, vegetable broth, ginger, cinnamon, nutmeg, salt, and pepper into the crockpot.
2. Cover and cook on low for 6-8 hours or high for 3-4 hours.
3. Use an immersion blender or transfer the soup to a blender and puree until smooth.
4. Stir in the coconut milk and maple syrup, if using, and cook on low for an additional 15 minutes.
5. Serve hot with a drizzle of coconut milk and fresh herbs, if desired.

This Slow Cooker Butternut Squash Soup offers a creamy, aromatic experience that brings a touch of sweetness and warmth to any meal. The coconut milk adds richness, while the spices create a deep, comforting flavor profile. It’s a crowd-pleaser that’s perfect for fall and winter.

Slow Cooker White Chicken Chili

This Slow Cooker White Chicken Chili is a comforting, protein-packed dish that’s perfect for chilly nights. With tender chicken, creamy white beans, and a subtle spice kick, this chili is a cozy bowl of goodness. The slow cooker allows the flavors to blend together beautifully, creating a rich and satisfying meal.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 can (4 oz) diced green chilies
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon ground coriander
• Salt and pepper to taste
• 1 cup heavy cream
• 1 cup shredded Monterey Jack cheese
• Fresh cilantro for garnish

Instructions:

1. Add the chicken breasts, white beans, green chilies, onion, garlic, chicken broth, cumin, chili powder, coriander, salt, and pepper to the crockpot.
2. Cover and cook on low for 6-8 hours or high for 3-4 hours.
3. Remove the chicken, shred it, and return it to the crockpot.
4. Stir in the heavy cream and shredded cheese, cooking on low for an additional 10 minutes until the cheese is melted and the soup is creamy.
5. Serve hot, garnished with fresh cilantro and additional cheese, if desired.

This Slow Cooker White Chicken Chili is a perfect meal for those who love a bit of heat with their creamy, comforting dishes. The slow-cooked flavors come together effortlessly, making it a great choice for family dinners or gatherings. Its richness and spice will leave everyone coming back for seconds!

Slow Cooker Beef and Barley Soup

This Slow Cooker Beef and Barley Soup is a hearty, filling meal that’s perfect for cold weather. Tender beef, nutritious barley, and a savory broth make this soup a wholesome and satisfying choice. The slow cooking process melds the flavors together, creating a rich and flavorful soup that will nourish and satisfy.

Ingredients:

• 1 pound stew beef, cubed
• 1 cup pearl barley
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 2 medium carrots, chopped
• 3 cloves garlic, minced
• 6 cups beef broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons tomato paste
• 2 bay leaves

Instructions:

1. Place the cubed beef, barley, onion, celery, carrots, garlic, beef broth, thyme, rosemary, salt, pepper, tomato paste, and bay leaves into the crockpot.
2. Cover and cook on low for 8-10 hours or high for 4-5 hours.
3. Remove the bay leaves and serve the soup hot, garnished with fresh parsley if desired.

This Slow Cooker Beef and Barley Soup is the ultimate in hearty comfort. The tender beef and chewy barley add great texture, while the broth is rich and savory. It’s perfect for a filling dinner that will leave everyone satisfied, and it gets even better the next day, making it a great make-ahead meal.

Slow Cooker Tomato Basil Soup

This Slow Cooker Tomato Basil Soup is the ultimate classic comfort food. The slow cooking process allows the tomatoes and basil to develop a rich, deep flavor. The result is a velvety, smooth soup that pairs perfectly with a grilled cheese sandwich, making it the perfect meal for any time of the year.

Ingredients:

• 6 cups tomatoes, chopped (or 2 cans diced tomatoes)
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 cups vegetable broth
• 1/2 cup heavy cream
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon brown sugar (optional)

Instructions:

1. Add the tomatoes, onion, garlic, vegetable broth, basil, oregano, salt, pepper, and olive oil to the crockpot.
2. Cover and cook on low for 6-8 hours or high for 3-4 hours.
3. Use an immersion blender or transfer the soup to a blender and puree until smooth.
4. Stir in the heavy cream and brown sugar, if using. Cook on low for an additional 10 minutes to heat through.
5. Serve hot with fresh basil leaves and a side of grilled cheese sandwiches.

This Slow Cooker Tomato Basil Soup is a simple yet flavorful dish that is perfect for a cozy meal. The tomatoes become rich and aromatic as they cook low and slow, while the cream adds a smooth texture. Whether served alone or with a sandwich, this soup is sure to warm you up from the inside out.

Slow Cooker Lentil Soup

This Slow Cooker Lentil Soup is a nourishing, plant-based dish that’s perfect for a healthy, filling meal. The lentils, vegetables, and spices come together to create a hearty, flavorful soup that’s as satisfying as it is nutritious. The slow cooking process enhances the flavors, making it a favorite among vegetarians and meat-eaters alike.

Ingredients:

• 1 1/2 cups dried lentils, rinsed
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 2 tablespoons olive oil
• Juice of 1 lemon

Instructions:

1. Place the lentils, onion, carrots, celery, garlic, diced tomatoes, vegetable broth, cumin, turmeric, cinnamon, salt, and pepper into the crockpot.
2. Cover and cook on low for 8-10 hours or high for 4-5 hours, until the lentils are tender.
3. Stir in the olive oil and lemon juice just before serving.
4. Serve hot with a sprinkle of fresh parsley or a drizzle of olive oil.

This Slow Cooker Lentil Soup is the epitome of healthy comfort food. The lentils offer a great source of plant-based protein, while the spices give the soup a warm, aromatic depth. It’s perfect for a light dinner or a wholesome lunch that will keep you energized throughout the day.

Slow Cooker Split Pea Soup

This Slow Cooker Split Pea Soup is a filling, hearty dish packed with protein and fiber. The combination of split peas, ham, and vegetables creates a savory, satisfying soup that’s perfect for a comforting meal. Slow cooking ensures the peas break down into a rich, creamy texture, making this soup the perfect bowl of comfort.

Ingredients:

• 1 1/2 cups dried split peas, rinsed
• 1 pound ham hock or ham bone
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 2 medium carrots, chopped
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• Salt to taste

Instructions:

1. Place the split peas, ham hock, onion, celery, carrots, garlic, chicken broth, thyme, pepper, and salt into the crockpot.
2. Cover and cook on low for 8-10 hours or high for 4-5 hours, until the peas are soft and the soup is thickened.
3. Remove the ham hock, shred the meat, and return it to the soup.
4. Serve hot with fresh bread or crackers.

This Slow Cooker Split Pea Soup is a classic comfort food that never goes out of style. The savory ham and split peas create a filling and satisfying meal, and the slow-cooked broth is rich and flavorful. It’s an ideal choice for a filling, nutritious dinner or a cozy lunch.

Slow Cooker Chicken Tortilla Soup

This Slow Cooker Chicken Tortilla Soup is a crowd-pleasing recipe full of flavor, texture, and zest. With tender chicken, black beans, corn, and a tomato-based broth infused with Mexican spices, it’s the perfect dish for family dinners, game nights, or any casual get-together. Serve it with crispy tortilla strips for added crunch and extra flavor.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Juice of 1 lime
• Corn tortillas, cut into strips
• Optional toppings: shredded cheese, sour cream, avocado, fresh cilantro

Instructions:

1. Add the chicken breasts, black beans, corn, diced tomatoes, onion, garlic, chicken broth, chili powder, cumin, smoked paprika, salt, and pepper to the crockpot.
2. Cover and cook on low for 6-8 hours or high for 3-4 hours.
3. Remove the chicken, shred it with two forks, and return it to the crockpot.
4. Preheat the oven to 375°F. Spread the tortilla strips on a baking sheet, drizzle with a bit of oil, and bake until crispy, about 8-10 minutes.
5. Stir the lime juice into the soup and serve hot with crispy tortilla strips and desired toppings.

This Slow Cooker Chicken Tortilla Soup is a fiesta in a bowl! The layers of flavor from the spices and the fresh toppings make it a perfect dish for any occasion. The crispy tortilla strips bring an irresistible crunch, and the soup’s savory depth will keep everyone coming back for more.

Slow Cooker French Onion Soup

This Slow Cooker French Onion Soup is a savory delight that will impress your guests and warm your soul. The caramelized onions, rich broth, and gooey cheese combine for a perfect, comforting meal. The slow cooker brings out the best in the onions, creating a deep, sweet flavor that’s balanced with herbs and a touch of wine.

Ingredients:

• 4 large onions, thinly sliced
• 4 cups beef broth
• 1 cup dry white wine
• 3 cloves garlic, minced
• 2 teaspoons fresh thyme leaves
• 1 bay leaf
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• Salt and pepper to taste
• 6 slices French baguette
• 2 cups shredded Gruyère or Swiss cheese

Instructions:

1. In a skillet, heat olive oil over medium heat and sauté the onions until caramelized, about 15 minutes.
2. Add the garlic and cook for 1 more minute.
3. Transfer the onions and garlic to the crockpot, then add the beef broth, white wine, thyme, bay leaf, balsamic vinegar, salt, and pepper.
4. Cover and cook on low for 6-8 hours or high for 3-4 hours.
5. Toast the baguette slices in the oven until golden and crispy.
6. Once the soup is done, remove the bay leaf and ladle the soup into bowls. Top with toasted baguette slices and shredded cheese.
7. Place the bowls under a broiler for 2-3 minutes until the cheese is melted and bubbly.

This Slow Cooker French Onion Soup is a rich, savory dish that offers a perfect blend of flavors. The slow-cooked caramelized onions bring sweetness, while the cheese adds an indulgent, melty finish. Whether served as a starter or main course, it’s a classic comfort food that will always be a hit.

Slow Cooker Chili Mac

This Slow Cooker Chili Mac is the ultimate fusion of chili and macaroni and cheese. A hearty combination of ground beef, beans, pasta, and a spicy, flavorful tomato base creates a filling and satisfying meal. The slow cooking process allows all the flavors to blend perfectly, while the cheese melts into the sauce, making every bite creamy and comforting.

Ingredients:

• 1 pound ground beef
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 2 cups elbow macaroni (uncooked)
• 1 1/2 cups shredded cheddar cheese

Instructions:

1. Brown the ground beef in a skillet over medium heat, then transfer it to the crockpot.
2. Add the kidney beans, black beans, diced tomatoes, tomato sauce, onion, garlic, beef broth, chili powder, cumin, paprika, garlic powder, salt, and pepper to the crockpot.
3. Cover and cook on low for 4-6 hours or high for 2-3 hours.
4. Stir in the uncooked elbow macaroni and cook for an additional 30-45 minutes, or until the pasta is tender.
5. Stir in the shredded cheddar cheese and cook for an additional 10 minutes until melted and creamy.
6. Serve hot, garnished with sour cream or fresh cilantro if desired.

This Slow Cooker Chili Mac is the perfect comfort food for busy nights or casual gatherings. The combination of chili and macaroni creates a rich, hearty dish that will keep everyone satisfied. The creamy, cheesy finish is the ultimate treat, making this meal a guaranteed family favorite.

Slow Cooker Creamy Potato Leek Soup

This Slow Cooker Creamy Potato Leek Soup is a silky, smooth dish with a comforting, earthy flavor. The tender potatoes and leeks blend seamlessly in a rich, creamy broth that will warm you from the inside out. The slow cooking process enhances the flavors and creates a luxurious texture, perfect for cozy evenings.

Ingredients:

• 4 large russet potatoes, peeled and chopped
• 3 leeks, cleaned and sliced
• 1 medium onion, chopped
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• Salt to taste
• 2 tablespoons butter
• 2 tablespoons all-purpose flour

Instructions:

1. Add the potatoes, leeks, onion, garlic, broth, thyme, pepper, and salt to the crockpot.
2. Cover and cook on low for 6-8 hours or high for 3-4 hours.
3. Once the vegetables are tender, use an immersion blender to blend the soup until smooth.
4. In a small saucepan, melt the butter and stir in the flour to make a roux. Gradually whisk in the heavy cream and cook until thickened, about 3-4 minutes.
5. Stir the creamy mixture into the soup and cook on low for an additional 15-20 minutes.
6. Serve hot with a sprinkle of fresh herbs or a dollop of sour cream.

This Slow Cooker Creamy Potato Leek Soup is the epitome of comfort. It’s silky, rich, and incredibly satisfying, with the leeks adding a subtle sweetness that perfectly complements the potatoes. It’s a versatile dish that can be enjoyed on its own or paired with a light salad or crusty bread.

Slow Cooker Chicken and Rice Soup

This Slow Cooker Chicken and Rice Soup is a wholesome, filling meal that’s perfect for a light dinner or lunch. Tender chicken, aromatic vegetables, and hearty rice combine in a savory broth for a comforting, balanced dish. The slow cooking process allows all the flavors to infuse together, making it a simple yet satisfying choice.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 cup long-grain white rice
• 3 medium carrots, diced
• 3 celery stalks, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Add the chicken breasts, rice, carrots, celery, onion, garlic, chicken broth, thyme, rosemary, salt, and pepper to the crockpot.
2. Cover and cook on low for 6-8 hours or high for 3-4 hours.
3. Remove the chicken, shred it with two forks, and return it to the soup.
4. Stir in the fresh parsley and serve hot.

This Slow Cooker Chicken and Rice Soup is a light yet filling dish that is perfect for any time of year. The tender chicken and rice create a satisfying base, while the vegetables and herbs enhance the flavor, making it a delicious and comforting meal. It’s an ideal choice for busy families or anyone in need of a quick, easy dinner.

Slow Cooker Split Pea and Ham Soup

This Slow Cooker Split Pea and Ham Soup is a nourishing, protein-rich dish full of flavor. The combination of tender split peas and smoky ham creates a comforting soup that is perfect for colder months. The slow cooking method brings out the sweetness of the peas and the richness of the ham, resulting in a hearty, filling meal.

Ingredients:

• 1 1/2 cups dried split peas, rinsed
• 1 pound ham, cubed (or ham bone)
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 3 carrots, peeled and chopped
• 4 cloves garlic, minced
• 6 cups chicken broth
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Place the split peas, ham, onion, celery, carrots, garlic, chicken broth, bay leaf, salt, and pepper into the crockpot.
2. Cover and cook on low for 8-10 hours or high for 4-5 hours.
3. Remove the ham bone (if using), shred the meat, and return it to the soup.
4. Stir the soup and serve hot.

This Slow Cooker Split Pea and Ham Soup is the perfect dish for a hearty, comforting meal. It’s filling, flavorful, and gets better with time. Whether enjoyed as a main course or a side, this soup is guaranteed to satisfy your hunger and warm you up on a chilly day.

Slow Cooker Sweet Potato and Black Bean Soup

This Slow Cooker Sweet Potato and Black Bean Soup is a hearty, flavorful, and healthy dish. Packed with nutrient-dense sweet potatoes, protein-rich black beans, and savory spices, this soup is perfect for a vegetarian meal or as a filling dinner. The slow cooking method allows all the ingredients to meld together into a rich, satisfying broth.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. Place the cubed sweet potatoes, black beans, diced tomatoes, onion, garlic, vegetable broth, cumin, paprika, chili powder, salt, and pepper into the crockpot.
2. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the sweet potatoes are tender.
3. Stir in the lime juice and adjust seasoning as needed.
4. Serve hot, garnished with fresh cilantro.

This Slow Cooker Sweet Potato and Black Bean Soup is a perfect balance of flavors. The sweet potatoes provide a natural sweetness that pairs beautifully with the smoky, savory spices. It’s a filling and nutritious soup that is perfect for those looking for a vegetarian or vegan-friendly meal.

Slow Cooker Zucchini and Tomato Soup

This Slow Cooker Zucchini and Tomato Soup is a light, fresh, and flavorful option for a quick weeknight meal. The combination of tender zucchini and ripe tomatoes creates a vibrant, slightly sweet broth, while herbs like basil and oregano bring out the flavors. It’s a perfect soup for the summer months when zucchinis are in abundance.

Ingredients:

• 3 medium zucchinis, chopped
• 1 can (14.5 oz) diced tomatoes
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh basil leaves for garnish

Instructions:

1. Add the zucchini, diced tomatoes, onion, garlic, vegetable broth, basil, oregano, salt, and pepper to the crockpot.
2. Cover and cook on low for 6-8 hours or high for 3-4 hours.
3. Use an immersion blender to puree the soup until smooth, or leave it chunky if preferred.
4. Drizzle with olive oil and serve hot, garnished with fresh basil.

This Slow Cooker Zucchini and Tomato Soup is light yet flavorful, making it a great option for a healthy, satisfying meal. The natural sweetness of the tomatoes and zucchini creates a harmonious broth, while the herbs bring an aromatic touch. It’s a perfect dish to enjoy in warm weather or anytime you want a light, wholesome meal.

Slow Cooker Vegetable and Quinoa Soup

This Slow Cooker Vegetable and Quinoa Soup is a nutrient-packed, wholesome meal that is both hearty and light. The quinoa adds a wonderful texture to the soup while providing a good source of protein. A medley of fresh vegetables and savory broth completes this healthy and filling dish, making it a great option for vegetarians and those seeking a gluten-free meal.

Ingredients:

• 1 cup quinoa, rinsed
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 zucchini, chopped
• 1 can (14.5 oz) diced tomatoes
• 1 cup green beans, chopped
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Add the quinoa, carrots, celery, zucchini, diced tomatoes, green beans, vegetable broth, thyme, oregano, salt, and pepper to the crockpot.
2. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the vegetables are tender and the quinoa is fully cooked.
3. Stir in the olive oil for extra richness.
4. Serve hot, garnished with fresh herbs if desired.

This Slow Cooker Vegetable and Quinoa Soup is an excellent choice for anyone seeking a nutritious, light, and filling meal. The quinoa brings a nice texture and protein boost, while the fresh vegetables create a flavorful base. It’s perfect for a wholesome lunch or dinner, and it’s great for meal prep as well.

Slow Cooker Beef Stew

This Slow Cooker Beef Stew is a rich, hearty dish filled with tender beef, root vegetables, and a savory broth. Slow cooking allows the beef to become melt-in-your-mouth tender, while the vegetables absorb all the delicious flavors. This stew is perfect for a filling family dinner or as a comforting meal on a chilly day.

Ingredients:

• 2 pounds beef stew meat, cubed
• 4 medium potatoes, peeled and cubed
• 3 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (optional)
• 2 teaspoons dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons tomato paste
• 2 tablespoons flour (optional, for thickening)

Instructions:

1. Place the beef, potatoes, carrots, celery, onion, garlic, beef broth, red wine, thyme, rosemary, salt, pepper, and tomato paste into the crockpot.
2. Cover and cook on low for 8-10 hours or high for 4-5 hours.
3. If you prefer a thicker stew, whisk the flour with a small amount of cold water and stir it into the stew.
4. Let it cook for an additional 10-15 minutes.
5. Serve hot with crusty bread or rolls.

This Slow Cooker Beef Stew is the definition of comfort food. The beef becomes perfectly tender while the root vegetables absorb all the savory flavors from the broth. It’s a filling, rich stew that’s ideal for cold days and family gatherings, and it’s even better the next day when the flavors have had time to meld together.

Slow Cooker Chicken and Dumplings

This Slow Cooker Chicken and Dumplings is a creamy, comforting dish that combines tender chicken with pillowy dumplings. The slow cooker makes the chicken fall-apart tender, while the creamy broth thickens to perfection. This dish is perfect for when you want a cozy, indulgent meal that’s easy to prepare and guaranteed to satisfy.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 4 cups chicken broth
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup heavy cream
• 1 package refrigerated biscuit dough (or homemade dumplings)

Instructions:

1. Place the chicken, chicken broth, onion, garlic, carrots, celery, thyme, salt, and pepper in the crockpot.
2. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is fully cooked.
3. Remove the chicken, shred it with two forks, and return it to the crockpot.
4. Stir in the heavy cream, and then top with pieces of biscuit dough, gently pressing them into the liquid.
5. Cover and cook on high for an additional 1 hour, or until the dumplings are cooked through.
6. Serve hot, garnished with fresh parsley if desired.

This Slow Cooker Chicken and Dumplings is the ultimate comfort food. The creamy broth, tender chicken, and fluffy dumplings create a hearty, satisfying meal that’s perfect for cozy evenings. It’s a great one-pot meal that’s easy to make, and it’s sure to become a family favorite.

Slow Cooker Spaghetti Squash Soup

This Slow Cooker Spaghetti Squash Soup is a unique and healthy twist on classic vegetable soups. The spaghetti squash provides a slightly sweet, noodle-like texture that adds a fun element to the soup. Combined with roasted vegetables and a savory broth, this dish is light, filling, and perfect for those looking for a low-carb or gluten-free option.

Ingredients:

• 1 medium spaghetti squash, halved and seeded
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cups vegetable broth
• 2 teaspoons dried basil
• 1/2 teaspoon ground turmeric
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/4 cup heavy cream (optional)

Instructions:

1. Place the halved spaghetti squash in the slow cooker, cut side down. Add the onion, carrots, celery, vegetable broth, basil, turmeric, salt, and pepper around the squash.
2. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the squash is tender.
3. Remove the squash, discard the seeds, and scrape the flesh into strands with a fork.
4. Stir the squash into the soup, and add the olive oil and heavy cream (if using).
5. Serve hot, garnished with fresh herbs or a sprinkle of cheese.

This Slow Cooker Spaghetti Squash Soup is a nutritious and satisfying option that’s light yet filling. The spaghetti squash gives the soup a unique texture, while the aromatic vegetables and herbs create a rich flavor profile. It’s a great choice for a gluten-free or low-carb meal, and it’s perfect for a cozy, wholesome dinner.

Note: More recipes are coming soon!